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For 4 portions Lasagna Bolognese: 500 gr. dry lasagna pasta, meat sauce, 300 gr. grated mozzarella, 1/4 cup grated Parmesan cheese. Optional: smoked Gouda cheese, béchamel sauce with sauteed mushrooms.
Recipe: Bring 5 litres of salted water to a rolling boil and boil the noodles for 10 minutes, or according the package instructions. Spread some meat sauce on the bottom of an 8' - 10' baking dish and arrange neatly 1 layer of the pasta without overlapping. Spread some more meat sauce on top and sprinkle with mozzarella and Parmesan cheese.
Arrange the second layer crosswise. Repeat the same for 5-6 layers, or until you run out of noodle. Preserve extra cheese for the top of the lasagna. Pour 1/2 cup of water around the edges of the lasagna, cover with tin foil and bake for 30 minutes or until bubbly. Remove the foil for the last 5-10 minutes of cooking. Let the lasagna sit for 10 minutes at room temperature before cutting and serving.
Tip: While layering the Lasagna Bolognese, alternate the layers with meat sauce with layers of béchamel with sauteed mushrooms. You can, also, grate some smoked Gouda in the mozzarella for a little smoky flavor. |
